Pasta and Meatballs Meat Loaf

Pasta and Meatballs Meat Loaf

Recipe from Better Homes and Gardens
SERVINGS
6
PREP TIME
30 mins

Pasta and Meatballs Meat Loaf

Pasta and Meatballs Meat Loaf
SERVINGS
6
PREP TIME
30 mins
Ingredients
  • 1/2  cup dried mini penne pasta (2 ounces)
  • 3   long individual ciabatta rolls or hoagie rolls
  • 1   medium onion, chopped
  • 1/2  cup chopped yellow or red sweet pepper
  • 3   cloves garlic, minced
  • 1   tablespoon olive oil
  • 2   eggs, lightly beaten
  • 3/4  cup milk
  • 1   recipe Toasted Bread Crumbs
  • 1/2  teaspoon salt
  • 2   teaspoons Italian seasoning, crushed
  • 1 1/2  pounds ground beef
  • 1/4  cup grated Parmesan cheese
  • 1   recipe Garlic Butter
  • 1   cup bottled pasta sauce, warmed
  •  Shaved Parmesan cheese
  •  Fresh Italian (flat-leaf) parsley
Garlic Butter
  • 2   cloves garlic, thinly sliced
  • 1/2  teaspoon dried basil
  • 3   tablespoons butter

Toasted Bread Crumbs
  • 1   long individual ciabatta roll or hoagie roll
  • 1   tablespoon melted butter

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Directions
1. 
Preheat oven to 375 degrees F. Cook pasta according to package directions; drain. Rinse and cool completely. Halve rolls lengthwise; set aside.
2. 
In a large skillet cook onion, sweet pepper, and garlic in hot oil over medium heat for 5 minutes or until tender.
3. 
In a large bowl combine eggs, milk, 2/3 cup of the Toasted Bread Crumbs, the salt, and Italian seasoning. Using your hands, fold in ground beef, cooked pasta, the 1/4 cup Parmesan cheese, and cooked vegetables. Form into six 6x3-inch oblong loaves (loaves will appear bumpy rather than smooth). Place in a shallow baking pan.* Bake, uncovered, for 25 minutes or until an instant-read thermometer inserted into center of loaves reads 160 degrees F.
4. 
Spread split rolls with Garlic Butter. Bake about 10 minutes or until golden brown. Top each toasted roll half with warm pasta sauce and a mini loaf. Sprinkle with shaved Parmesan cheese, remaining Toasted Bread Crumbs, and snipped fresh parsley.
Garlic Butter
1. 
Preheat oven to 375 degrees F. Cook pasta according to package directions; drain. Rinse and cool completely. Halve rolls lengthwise; set aside.
2. 
In a large skillet cook onion, sweet pepper, and garlic in hot oil over medium heat for 5 minutes or until tender.
3. 
In a large bowl combine eggs, milk, 2/3 cup of the Toasted Bread Crumbs, the salt, and Italian seasoning. Using your hands, fold in ground beef, cooked pasta, the 1/4 cup Parmesan cheese, and cooked vegetables. Form into six 6x3-inch oblong loaves (loaves will appear bumpy rather than smooth). Place in a shallow baking pan.* Bake, uncovered, for 25 minutes or until an instant-read thermometer inserted into center of loaves reads 160 degrees F.
4. 
Spread split rolls with Garlic Butter. Bake about 10 minutes or until golden brown. Top each toasted roll half with warm pasta sauce and a mini loaf. Sprinkle with shaved Parmesan cheese, remaining Toasted Bread Crumbs, and snipped fresh parsley.
Toasted Bread Crumbs
1. 
Preheat oven to 375 degrees F. Cook pasta according to package directions; drain. Rinse and cool completely. Halve rolls lengthwise; set aside.
2. 
In a large skillet cook onion, sweet pepper, and garlic in hot oil over medium heat for 5 minutes or until tender.
3. 
In a large bowl combine eggs, milk, 2/3 cup of the Toasted Bread Crumbs, the salt, and Italian seasoning. Using your hands, fold in ground beef, cooked pasta, the 1/4 cup Parmesan cheese, and cooked vegetables. Form into six 6x3-inch oblong loaves (loaves will appear bumpy rather than smooth). Place in a shallow baking pan.* Bake, uncovered, for 25 minutes or until an instant-read thermometer inserted into center of loaves reads 160 degrees F.
4. 
Spread split rolls with Garlic Butter. Bake about 10 minutes or until golden brown. Top each toasted roll half with warm pasta sauce and a mini loaf. Sprinkle with shaved Parmesan cheese, remaining Toasted Bread Crumbs, and snipped fresh parsley.

Note

  • *Tip:

    If necessary, place loaves in two shallow baking pans and rotate pans on oven racks halfway through baking time.

nutrition information

Per Serving: cal. (kcal) 705, Fat, total (g) 40, chol. (mg) 180, sat. fat (g) 17, carb. (g) 53, Monosaturated fat (g) 15, Polyunsaturated fat (g) 2, Trans fatty acid (g) 1, fiber (g) 3, sugar (g) 10, pro. (g) 33, vit. A (IU) 632, vit. C (mg) 28, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 125, Cobalamin (Vit. B12) (g) 3, sodium (mg) 986, Potassium (mg) 493, calcium (mg) 343, iron (mg) 6, Percent Daily Values are based on a 2,000 calorie diet
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